• For the Dumplings;
  • 40g Kerrygold Pure Irish Salted Butter
  • 170g Self Raising Flour
  • 1 tbsp Parsley, finely chopped
  • 100ml Semi Skimmed Milk
  • For the Stew;
  • 500g Diced Stewing beef
  • 2 White onions, chunky dices
  • 3 Medium Carrots, peeled and chunky slices
  • 4 Potatoes, peeled cut into quarters
  • 400g White Mushrooms, halved
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Plain Flour
  • 1 ltr Beef Stock
  • 1 tbsp Oil
  • 1 tbsp Tomato Puree


Preheat the oven to 180C Fan.
  1. In a large heavy bottomed oven proof dish with a lid, heat the oil over a medium high heat. Brown off the diced beef and onions, add the balsamic vinegar and evaporate off. Stir through the plain flour and fry off for a few minutes before adding the vegetables, tomato puree and beef stock to the pan. Stir well and bring up to a simmer, cover with a lid and cook on a low heat for 1hr and 30 Mins.
  2. In a mixing bowl rub together the butter and flour, add the parsley and a little milk at a time, to form a soft sticky dough. Divide into 8 balls.
  3. Remove the lid from the stew and arrange the dumplings on top, cook in the oven for 30 mins removing the lid half way through.
  4. Serve with bread and butter.

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